Chilli Chicken Bao Buns
1 tablespoon vegetable oil
500g chicken mince
⅓ cup (120g) Asian chilli jam
1 cup (100g) shredded wombok (Chinese cabbage)
¼ cup (75g) Japanese-style mayonnaise
10 small steamed Chinese bao buns+, cooked
1 green onion (scallion), thinly sliced
micro (baby) mint leaves, to serve
Heat the oil in a large non-stick frying pan over high heat. Add the chicken and chilli jam and cook for 10 minutes, breaking up any lumps with a wooden spoon.
Place the cabbage and mayonnaise in a medium bowl and mix to combine.
Fill the buns with the cabbage mixture, chicken, onion and mint to serve. Makes 10.
+ Plain Chinese bao buns are available from supermarkets and the freezer section of Asian grocery stores.
